From the category archives:

Breads and Pizzas

Pumpkin Scones

Pumpkin Scones with Maple Glaze

January 12, 2011 Breads and Pizzas

The next time you are aching for a pumpkin scone, skip Starbucks and head straight over here. 15 minutes of prep, 15 minutes in the oven, and you have a warm, buttery, pumpkin scone with melted clouds of cream cheese and brilliant maple flavor.

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No-Knead Bread

The Quest is Over: No-Knead Bread

January 5, 2011 Breads and Pizzas

I spent the past year baking a lot of yeast breads. I baked bread almost every Sunday, even in the summer. You wouldn’t know it, though, because a bare few of the recipes landed here. All of my experiments were edible, but only some were delicious. It turns out, I was trying too hard. All I really needed to do was leave some flour, water and yeast in a bowl overnight.

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Great White Bread

Yeah, Toast! (or, Great White Bread)

August 14, 2010 Breads and Pizzas

If you grew up on wheat bread, you know that white bread is a great indulgence. This basic white loaf is six times better than some plastic-wrapped version from the store, and takes only an afternoon to go from bowl to mouth.

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Blueberry Scones

Blueberry Scones

June 20, 2010 Breads and Pizzas

This recipe made me a scone believer: a flaky, buttery dough surrounding juicy blueberries.

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Whole Wheat Bread 2

Whole Wheat Sandwich Bread, Take 2

March 3, 2010 Breads and Pizzas

Peter Reinhart’s Light Wheat Bread was everything I was seeking: a one-day bread with a good amount of whole wheat that’s not too dense or chewy. In short, it’s perfect for eggs and toast (morning) or toast and jam (evening).

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Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread, Take 1

January 17, 2010 Breads and Pizzas

My 2010 experiment is to see if I get into a habit of making bread at home. This is attempt #1 at a homemade, mostly whole wheat sandwich bread. I wanted a one-day bread that used mostly whole wheat flour.

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Challah

Challah for the Goyim

November 8, 2009 Breads and Pizzas

This is the first in a two-part post, and let me assure you, this challah is going to turn into something that you really want to eat. But first, I wanted to sing the praises of challah by itself. I’ve made it three times now – each time gets a little better – and this goy girl knows that challah is the bread for brunch.

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Pizza Dough

Pizza, Finally

August 13, 2009 Breads and Pizzas

Combine an itch to try out the dough hook with amazingly cool summer weather, and you can file it under “perfect excuse for summer baking.” This crust is a take on the basic crust from Bittman’s How to Cook Everything. I finally hit the nail on the head this time with chopped rosemary and whole wheat pastry flour, which deepens the flavor without tasting too-too healthy.

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Brioche

Oh Gosh – Brioche!

July 11, 2008 Breads and Pizzas

Scheidt and I used this brioche for a heavenly breakfast of French toast, Pamela’s style.* It’s equally good under your eggs. Honestly, just smear some jam on there – there’s so much butter in the bread, you don’t even miss having it on top.

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Dad's Italian Bread

Italian Bread, a.k.a. Daddy Bread

November 30, 2007 Breads and Pizzas

He’ll act coy about it, but my dad likes to knead. He claims he only makes bread by hand a few times a year. So what? So long as those times coincide with my visits, seems like all the time to me.

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